Recipe by Sue Lau
Perfect for special occasions, but simple enough to make every night. Has a lovely citrus basil vinaigrette that goes well with this salad as well as others. Taste's just like the salad they serve at Dewey's Pizza in Cincinnati, Ohio.
Top Review by sweetcakes
Love this Salad! The only thing I changed was instead of grapes I put dried Cranberries and will try the grapes next time for sure! I also added Grilled Chicken to make a meal of it. Thanks for posting!
- 5 cups baby romaine leaves or 5 cups mesclun
- 1⁄2 cup red seedless grapes, halved
- 3 1⁄2 ounces quality gorgonzola, crumbled
- 1⁄2 cup candied walnuts or 1⁄2 cup candied pecans, halves (may purchase or make Candied Walnuts)
- 1⁄3 cup fresh orange juice
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon fresh basil, minced
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon kosher salt
- 1⁄8 teaspoon fresh ground black pepper
Directions See How It's Made
- Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
- Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
- Serve dressing with salad.